A hearty, flavor-packed bowl that brings all the excitement of Mexican street corn into a balanced, satisfying meal. With juicy chicken, smoky corn, creamy avocado, and a squeeze of lime, this Street Corn Chicken Rice Bowl is the ultimate lunch or dinner when you want something quick, fresh, and irresistibly delicious.
Why You’ll Love Street Corn Chicken Rice Bowl
Bursting with Flavor: Inspired by elote, every bite is tangy, smoky, and savory.
Easy to Customize: Swap proteins or use cauliflower rice for a low-carb option.
Meal-Prep Friendly: Make it ahead and enjoy it throughout the week.
Balanced & Filling: High in protein, fiber, and good fats.
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2–3
Ingredients
- 1 lb chicken breast, boneless and skinless
- 1 cup jasmine or basmati rice (or cauliflower rice for low-carb)
- 1 cup corn, fresh or frozen (canned in a pinch)
- 1 large avocado, sliced
- ¼ cup chopped fresh cilantro
- 1 fresh lime, juiced
- ½ cup cotija or feta cheese (or dairy-free alternative)
- 1 tsp chili powder
- Salt and pepper, to taste
- Olive oil, for cooking
How to Make Street Corn Chicken Rice Bowl
1️⃣ Cook the Rice
Prepare rice according to package directions. While it cooks, move on to the rest.
2️⃣ Season and Cook Chicken
Rub chicken with chili powder, salt, and pepper. Heat a skillet with olive oil over medium heat. Cook chicken for 5–7 minutes per side until golden and cooked through. Remove and let rest.
3️⃣ Sauté the Corn
In the same skillet, add corn and sauté for 3–5 minutes until slightly charred. This gives it that irresistible street corn vibe.
4️⃣ Slice and Toss
Chop the rested chicken into bite-sized pieces. In a large bowl, combine cooked rice, corn, chopped chicken, cilantro, and fresh lime juice.
5️⃣ Garnish and Serve
Divide into bowls. Top with avocado slices and crumbled cheese. Sprinkle with extra chili powder if desired.
Storage Tips
- Fridge: Store in airtight containers for up to 3 days.
- Reheat: Microwave with a splash of water to keep the rice fluffy.
- Avocado Tip: Add fresh avocado just before serving to avoid browning.
Nutrition Info (Per Serving)
- Calories: 450–500
- Fat: 15g
- Carbs: 55g
- Fiber: 6g
- Protein: 30g
Frequently Asked Questions
1. Can I grill the chicken instead?
Absolutely! Grilling adds even more smoky flavor.
2. What’s the best substitute for cotija cheese?
Feta works well. For dairy-free, try vegan feta or skip it.
3. How do I make it spicier?
Add jalapeños, hot sauce, or a sprinkle of cayenne pepper.
4. Can I make this vegan?
Yes—substitute tofu for chicken and use plant-based cheese.
5. Is this freezer-friendly?
The rice, chicken, and corn can be frozen. Add fresh toppings after reheating.
Final Thoughts
This Street Corn Chicken Rice Bowl hits every note—zesty, creamy, smoky, and satisfying. Whether you’re meal-prepping or feeding a hungry crowd, this bowl is a colorful, crave-worthy option that delivers every time. Pair it with a cold drink and you’ve got the perfect mealtime moment.
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Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
This Street Corn Chicken Rice Bowl hits every note—zesty, creamy, smoky, and satisfying. Whether you’re meal-prepping or feeding a hungry crowd, this bowl is a colorful, crave-worthy option that delivers every time.
Ingredients
- 1 lb chicken breast, boneless and skinless
- 1 cup jasmine or basmati rice (or cauliflower rice for low-carb)
- 1 cup corn, fresh or frozen (canned in a pinch)
- 1 large avocado, sliced
- ¼ cup chopped fresh cilantro
- 1 fresh lime, juiced
- ½ cup cotija or feta cheese (or dairy-free alternative)
- 1 tsp chili powder
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Prepare rice according to package directions. While it cooks, move on to the rest.
- Rub chicken with chili powder, salt, and pepper. Heat a skillet with olive oil over medium heat. Cook chicken for 5–7 minutes per side until golden and cooked through. Remove and let rest.
- In the same skillet, add corn and sauté for 3–5 minutes until slightly charred. This gives it that irresistible street corn vibe.
- Chop the rested chicken into bite-sized pieces. In a large bowl, combine cooked rice, corn, chopped chicken, cilantro, and fresh lime juice.
- Divide into bowls. Top with avocado slices and crumbled cheese. Sprinkle with extra chili powder if desired.
Notes
Store in the fridge for up to 3 days in airtight containers. Reheat with a splash of water to keep rice fluffy. Add avocado just before serving to avoid browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
Keywords: chicken, rice bowl, street corn, avocado, healthy, quick meals